What You Need to Know
By lowering temperature to 0–4 °C or –18 °C, microbial metabolism and enzymatic reactions are slowed, preserving nutrients and texture. Reducing oxygen to <1 % or enriching CO₂ suppresses aerobic oxidation and respiration, while natural antimicrobials such as nisin or thymol disrupt bacterial cell membranes, and acidic brines create hostile pH environments. These combined effects maintain food safety and quality with lower energy and plastic footprints.
The Science
Primary Reaction
Inhibition of microbial growth and oxidation through temperature, oxygen reduction, and antimicrobial action